Chicken Tantuni Recipe
I think one of the most delicious forms of chicken breast is chicken tantuni. Especially if the ingredients are good, it tastes good. By good ingredients, I mean, of course, fresh and natural ingredients that are in season. Chicken tantuni doesn't make much sense to me if it doesn't have the sweet smell of pepper and the sour taste of tomato.
So we won't be able to eat tantuni outside of the tomato and pepper season? Of course you can. Fortunately we have a canning and freezing technology. You can use canned and frozen vegetables.
You can also make your own lavash for tantuni if you want. You can use the lavash recipe for this. It would be great if you were also raising the chicken yourself. Maybe you're. If so, even better.
The ingredients of the chicken tantuni are added one by one, first stir fried on their own, and then mixed with other ingredients. For this, the fried ingredient is taken to the side of the pan all around, the ingredient to be stir fried is added to the middle and stir fried. Since the ingredients are roasted alone, the raw juice of the vegetables are evaporated in a short time and the ingredients are actually roasted instead of being boiled in their own juices.
Tantuni becomes watery with tomato's juice, but if the tomatoes you use are hard and don't have any juice, the tantuni will not be watery either because it will not release water. In this case, you can add a small amount of water.
Enjoy the recipe...
Ingredients
- 2 whole chicken breasts,
- 3 green peppers,
- 3 tomatoes,
- 1 onion,
- 1/4 cup of olive oil,
- 1 tablespoon of sweet paprika,
- 1 teaspoon of cumin,
- 1 teaspoon pepper flakes,
- Salt,
- Chopped parsley,
- 6 lavash breads.
Preparation
- Chop the chickens into small pieces,
- Heat the olive oil in a pan and take into the chopped chicken,
- Stir fry until the the release their juice and then the juice is evaporated,
- Stack the chickens on one side of the pan and fry the finely chopped onion in the space you opened,
- Mix the roasted onions with the chickens,
- Stack the chickens on one side of the pan, add the finely chopped peppers to the middle and fry them,
- When the peppers start to cook, mix them with the chickens,
- Add paprika and mix,
- Add the chopped tomatoes and cook until the their juice is evaporated,
- Add salt, pepper flakes and cumin, mix and remove from heat,
- Divide the chicken over lavash breads, sprinkle plenty of chopped parsley on and wrap them.
Enjoy your meal...